Strawberry Purée:

• Make strawberry purée: Add 1½ to 1¾ cups chopped strawberries to a saucepan. Cook over medium heat, stirring occasionally, until reduced by half (about 10–15 minutes).
• Use an immersion blender to blend the mixture directly in the pan until smooth. Let cool completely before using in the cake batter.

Strawberry Cake

• Prep: Preheat oven to 350°F (176°C). Grease and line two 8-inch cake pans.
• Whisk dry: In a bowl, combine flour, baking powder, baking soda, salt, and freeze-dried strawberry powder.
• Cream butter and sugar for 3–5 minutes until pale and fluffy.
• Add oil and mix well.
• Beat in egg whites one at a time, scraping the bowl as needed.
• In another bowl or large measuring cup, mix buttermilk, strawberry purée, vanilla, strawberry emulsion, and Jell-O powder.
• With the mixer on low, alternate adding dry ingredients and wet mixture in 3 additions, starting and ending with dry. Mix until just combined — do not overmix.
• Divide batter into pans and bake for 28–35 minutes, or until a toothpick comes out with moist crumbs.
• Cool in pans for 10 minutes, then flip out and cool completely before frosting.

Strawberry Cream Cheese Frosting

• Beat butter until smooth and creamy (1–2 minutes).
• Add cream cheese and beat on medium-high until fully combined and fluffy — about 2–3 minutes.
• Mix in vanilla, salt, and strawberry emulsion (if using).
• Add freeze-dried strawberry powder and half the powdered sugar. Beat until combined.
• Add remaining powdered sugar and beat on medium-high until light and fluffy. Add in the heavy cream.
• Taste and adjust: more sugar for sweetness, more strawberry powder for flavor, or a pinch more salt to balance it all. Frost your cake and enjoy!